Stracciatella Gelato

  1. Fill a large bowl with ice water and set a smaller bowl inside.
  2. Set a fine-mesh strainer in the smaller bowl.
  3. Whisk the cornstarch and 1 cup of the milk together in a medium bowl until the cornstarch dissolves.
  4. Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a medium (4-quart) saucepan over high heat.
  5. Whisk to break up and dissolve the milk powder and heat the milk until it just begins to bubble.
  6. Turn off the heat and gradually add the milk-cornstarch mixture, whisking constantly.
  7. Return the heat to high and bring the milk back to a boil.
  8. Reduce the heat to medium high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4 to 5 minutes.
  9. It will get viscous but will not thicken enough to coat the back of a spoon.
  10. Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature.
  11. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
  12. Place a medium stainless steel bowl in the freezer.
  13. Remove the base from the refrigerator, pour it into a separate bowl, and stir in the cream.
  14. Pour the base into the bowl of an ice cream maker and spin it according to the machine instructions.
  15. Set a stainless steel bowl over a pot of water or fill the bottom of a double boiler with water, making sure the water doesnt touch the top vessel, and bring the water to a simmer over medium heat.
  16. Add the chocolate to the bowl or double boiler and let it melt, without stirring.
  17. Turn off the heat.
  18. Take the stainless steel bowl out of the refrigerator.
  19. Spoon the gelato out of the ice cream maker into the bowl.
  20. Use a spoon to drizzle one-quarter of the melted chocolate over the gelato in thin strands.
  21. Use a large metal spoon or metal spatula to break up the chocolate strands and fold them into the gelato.
  22. Drizzle another quarter of the chocolate over the gelato and cut it into the gelato in the same way.
  23. Continue until youve used all of the chocolate.
  24. Cover the bowl and return the gelato to the freezer to firm slightly before serving.
  25. Serve it within a few hours of spinning it, before it hardens.

cornstarch, milk, sugar, nonfat dry milk powder, light corn syrup, kosher salt, heavy whipping cream, chocolate

Taken from www.epicurious.com/recipes/food/views/stracciatella-gelato-393591 (may not work)

Another recipe

Switch theme